Here is one posted by Shelley, Washington. You might want to search here on RecipeLink using the three words "refrigerator yeast dough" and you will find more.

I have a recipe for refrigerator rolls which can be kept for 3 days. If you need a longer one, please let me know. Because of the nature of yeast, it requires sugar to last in the refrigerator.

You can substitute equal for sugar in recipes. But if you are looking for cookies without the chemicals, I can find you a cookie recipe that is sweetened only with fruit. Just let me know.
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No-knead refrigerator rolls:

Sift before measuring:
3 1/2 cups all-purpose flour

Scald:
1 cup milk

Stir until dissolved:
6 tbl. shortening or butter
6 tbl. sugar
1 tsp. salt

Cool to lukewarm. Combine and let stand for 3 to 4 minutes:
1/2 cup 105 - 115 degree water
1 package active dry yeast

Beat in 1 egg

Add these ingredients to the milk mixture. Add half the flour, beating the dough for 2 minutes. Add the remaining flour and beat the dough until it blisters. Keep the dough in a greased plastic bag large enough to allow for some small expansion. If it rises in the refrigerator, punch it down. Or, place the balled dough in a greased bowl, turn it so the entire surface is evenly coated, cover it closely with waxed paper or foil, and weight it down with a plate.

After removal from the refrigerator, rest the covered dough for 30 minutes. Then punch it down to let the gases escape before further handling. Shape into rolls, cover, and allow the dough to rise in a warm place until doubled in bulk.

Bake in a preheated 425 degree oven for about 15 minutes.

This recipe makes 18 rolls.